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Reverse-Sear Prime Rib Roast

I've perfected this reverse-sear prime rib, finally, after years of experimenting with different cooking methods for a standing rib roast. We feature this for a special Christmas dinner every year. Dry-brining the prime rib the day before roasting means every bite is flavorful, and slow-roasting at a low temperature followed by a high-heat sear ensures a delicious medium-rare doneness throughout with a savory herb crust.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours 40 minutes
Total Time 12 hours 15 minutes
Course lunch/dinner
Cuisine American
Servings 20 people
Calories 12983.3 kcal

Equipment

  • 1 Large Roasting Pan
  • 1 Meat Thermometer Essential for precise temperature control
  • 1 Plastic Wrap For dry-brining the roast
  • 1 Small Mixing Bowl For herb butter
  • 1 Aluminum Foil For tenting the roast

Ingredients
  

Main

  • 1 10 pound bone-in standing rib roast
  • 2 tablespoons kosher salt
  • ½ cup butter softened
  • 3 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • ground black pepper to taste

Instructions
 

  • Season roast generously with kosher salt. Dotdash Meredith Food Studios
  • Cover loosely with plastic wrap and refrigerate, 8 hours to overnight. Dotdash Meredith Food Studios
  • Remove roast from the refrigerator and allow to come to room temperature.
  • Preheat the oven to 200 degrees F (95 degrees C).
  • Mix butter, rosemary, thyme, and black pepper together in a small bowl. Dotdash Meredith Food Studios
  • Spread butter mixture over roast. Place roast in a large roasting pan. Dotdash Meredith Food Studios
  • Bake roast in the preheated oven until internal temperature reaches 115 degrees F (46 degrees C) for medium-rare, about 3 1/2 hours. Remove from the oven and tent with aluminum foil; allow to rest, about 20 minutes.
  • Meanwhile, increase the oven temperature to 500 degrees F (260 degrees C).
  • Once the oven has come up to temperature, uncover rested roast and return it to the oven. Bake until well-browned, 6 to 10 minutes. Slice and serve. Dotdash Meredith Food Studios

Notes

The dry-brining step is critical; it deeply seasons the meat and helps tenderize it, leading to a much more flavorful roast. Ensure the roast comes to room temperature before the initial slow roast for even cooking. A reliable meat thermometer is indispensable for the reverse-sear method to achieve precise doneness; target 115°F for a perfect medium-rare before the sear. Do not skip the resting period after the slow roast; this allows the juices to redistribute, ensuring a tender and moist final product. The high-heat sear at the end is brief but vital for developing a beautiful, savory crust.